Zuppa per Settembre (September Soup)

by Laura FrerichsTastemaker in Residence - photos by Kristine Leuze

1 1⁄2 lbs tomatoes cored and quartered
1 lb red or orange bell peppers trimmed, quartered and seeded
2 red or yellow onions cut into wedges
1 jalapeno or hot pepper to taste
2 cloves garlic quartered lengthwise
1 tsp finely chopped fresh thyme
6 large fresh basil leaves cut crosswise into fine strips or coarsely chopped
1/3 cup olive oil
2 cups best quality chicken broth
1⁄4 cup heavy cream –room temperature
sourdough croutons
1 tsp kosher or sea salt
1 tsp sweet Hungarian paprika
ground pepper


  1. Heat oven to 450.
  2. Place tomatoes, peppers, onions and garlic on a single layer in a large roasting pan. Sprinkle with salt, pepper, thyme, paprika and basil, then drizzle with oil. Toss well to coat evenly.
  3. Roast veggies for 45-60 minutes, stirring every 15 minutes until veggies are completely tender and well browned in places.
  4. Remove from oven and let cool for at least 10-15 minutes. In blender or food processor, work in batches to puree the veggies with the broth until smooth. Transfer the puree to a saucepan and reheat over low heat. Stir in the cream and heat the soup just until warmed but not boiling.
  5. Top each bowl with sourdough croutons.